SF 507 

.£5 



II- 







PUBLISHED BY THE 



lannrr Surk^g Sanrh 



Alpha Ensminger, Prop. 



R. F. D. NO. 3 



MORAN. KANS. 



Price SO Cents 



Copyright Applied For 



.H5 



INDEX 



Age of Hens 8 

Bell, use of 18 

Bronze Turkeys, constitution 3 

Breeding and Market Stock 5 

Breeding — Selection of Males for 6 

Breeds, Domestication, etc 2 

Coops and Yards 16 

Disease — Control 1 30 

Blackhead, Symptoms and Control 30 

Roup, Symptoms and Control 32 

Cholera and Gapes 34 

Domestication of Turkeys 2 

Feeding — General 25 

Bran and Oats 26 

Effect of Fruit Seeds 27 

For Market, Cramming 28 

Over, Breeding Stock 7 

Eggs, General Care of, Packing, Incubation 12 

Gathering, Number Laid, Fertility 9 

Herding 22 

Herdsman's Pointers 23 

Hatching Sheds; Eggs in Sitting . 13 

Hindrances, Four Great 4 

Improving Conditions . 37 

Incubators and Brooders 14 

Marketing, Killing and Dressing 35 

Mating and Laying 8 

Nests — Locations and Types '. 10 

Poults — Care of - 15 

Teaching to Eat 16 

Protecting from Dew and Parasites 20 

Profits from Turkeys 37 

Points for the Beginner 3 

Pointed Paragraphs - - 38 

Roosting — Habits and Houses 29 

Range— Value of ^-^.^t^— 22 

Salt a Poison ^M:^f^^ 17 

©01a428360 
APR -3 1916 



PREFACE 



Dear Header. I wish it were possible for us to meet face 
to face and personally discuss the many view points of the 
turkey business ; as T am quite sure I could tell you the many 
details better than I have written them. This book might have 
been more elaborately written, but I feel that it contains all 
the information of vital interest to you, and if faithfully fol- 
lowed will reward Tou with success. 

Turkey raising requires study and many have failed because 
of the lack of proper knowledge. Many newspaper articles on 
the subject are mere theory and are not at all reliable. Every 
item contained in this book is based on actual experience, 
gained through years of careful study and application of many 
methods. The business is now a very successful one with me, 
as a thousand marketable turkeys is the goal sought each year. 
With greater range many times this number might be reared by 
following the same general plan outlined in this book. Profes- 
sional breeders will readily recognize and endorse the facts con- 
tained herein, and the inexperienced need only give my methods 
a trial to be convinced of their merits. The author will admit 
that there are many minor points upon which no two poultry 
men will agree. The same is true in any other business, as no 
two will agree on every detail. I emphasize the prevention of 
disease as of much greater importance than the knowledge of 
advertised cures. Neglect, which leads to disease, is the turkey's 
worst enemy. Many persons have the greatest success during 
the first year of their experience due to careful study and atten- 
tion. But with the author of this book heavy losses were ex- 
perienced during the first years of the business and many 
methods were tried out before satisfactory conclusions were 
reached. But very little has been written about turkey raising 
as a business, so what ever successes have been realized, the 
knowledge has been gained through actual independent exper- 
ience. If those who have become successful could combine their 
knowledge, the business might soon be revolutionized, which 
without doubt would greatly increase the profits. I have had 
splendid success with turkeys for years and the constant de- 
mand for information from those who know of my success has 
prompted the writing of this book with a few illustrations to 
emphasize points of interest. I have endeavored to so plan, 
that there need be no unnecessary expense in caring for the 
flock, but the necessaries must be provided if success is ex- 
pected. Any information or explanation not contained in this 
book will be gladly furnished on request, if within my knowl- 
edge and experience. Yours for success, 

ALPHA A. ENSMINGER, 
Moran, Allen County, Kansas, 



THE TURKEY RAISER'S GUIDE 



Turkeys Not Hard to Raise. 

The general opinion prevails that turkeys are very difficult 
to raise, and if we are to judge by the experience of many we 
would be compelled to admit that they are. But in the great 
majority of cases where failure has been made it is entirely due 
to the unfavorable conditions under which they had to be raised. 
Disease is nearly always due to improper feeding. If a flock 
become sick a new system of feeding is advisable in which no 
other fowls of the barnyard should share. Turkeys are natur- 
ally very cleanly and if forced to eat with other fowls, especially 
in muddy weather, will very often contract diseases which 
ultimately may cause great losses. A trough for both water and 
feed should be built so high that chickens may not reach, and 
then covered leaving only a narrow space between, through 
which the turkeys may eat and drink. This plan is especially 
recommended where turkeys are being prepared for market. 

Domestication. 

Although the turkey has been under domestication for 
four hundred years, they may still be classed as semi-domestic. 
In caring for turkej^s there are still many indications of the 
original wild nature. During the laying or the brooding sea- 
son this is especially noticeable. Kegardless of tame appear- 
ance at the approach of the laying season, unless carefully 
watched and every provision made for them, they will wander 
far into the fields and meadows where they will nest and rear 
fheir brood. Instinct has taught them to build their nest in 
healthful surroundings, away from the other flocks of the barn- 
yard which spread diseases and harbor parasites. Even though 
they may choose nests that are provided for them, they will 
seek the fields in which to care for their young, and will remain 
there throughout the season. If undisturbed by animals that 
kill, they will return in the fall to the barnyard with their entire 
flocks. Turkeys are great foragers and never leave a field until 
its grains and grasses are exhausted. The exercise required in 
gathering their food should never be discouraged as it is abso- 
lutely necessary to their growth and development. 

The Seven Standard Varieties. 

There are seven standard varieties or turkeys grown in 
the United States, viz., Mammoth Bronze, Narragansett, Buff, 
White Holland, Black, Slate and Bourbon Red, the chief differ- 
ences being color and size. 

The Mammoth Bronze is the most extensively raised of all 
the breeds, equalling in number all the others combined. Lead- 
ing poultry men who have had wide experience with the differ- 
ent breeds recommend the Bronze very highly. As far as habits 



THE TURKEY RAISER'S GUIDE " 3 

are concerned, the breeds differ but slightly, although the White 
Holland has the reputation of not wandering so far. But since 
there are no objectionable features of a serious nature it is often 
advisable for different breeders of the same locality to have the 
various varieties and thus avoid confusion because of flocks 
becoming mixed. 

A Brief Description of the Bronze Turkey. 

The pure bred stock and especially the males are very 
beautiful when parading during the breeding season. The 
burnished bronze of the feathers glisten in the sunlight like 
statutes of gold. Prominent judges of the show pens say all 
the colors of the rainbow may be seen in their brilliant plumage. 
The Bronze turkey ranks first in size and to retain the brilliant 
plumage. Wild blood is frequently infused, and thus the Mam- 
moth Bronze gets its name from its size and color, which is in- 
deed a very appropriate one. 

Constitution of the Turkey. 

Originally turkeys were strong, healthy, vigorous fowls. 
The reason they have weakened and so easily become a prey to 
disease, may be traced principally to these sources. Improper 
selection of breeding stock, inbreeding and poor care. One of 
the greatest proofs of the vigor of the turkey is exemplified in 
the fact that blackhead, one of the most fatal diseases, will, 
sometimes, not destroy for weeks or even months after contrac- 
tion. In their wild state no doubt, the weaker ones died before 
maturity and thus only the hardier ones were left for breeding. 
And the law of nature, that the weak must yield to the strong, 
was proven then as it is now ; that if undisturbed the stronger 
fowls will by sheer force destroy the weak and immature ones. 
Thus nature provided that only the perfect should survive and 
multiply. A lesson poultry men should learn if they would be 
successful. 

Engaging in the Turkey Business. 

To secure the very best results and therefore the surest 
financial success, turkey raising should be made a business of 
such proportions that it will pay to give the time and attention 
required to insure the outcome. Where large flocks are to be 
reared, a herdsman should be employed who understands every 
care necessary. The breeder should consider the amount of 
range necessary. The kinds of food needed and the prevention 
of diseases. And with this necessary knowledge every man or 
woman if willing to make the personal sacrifice required, are 
quite sure of success. It is well to remember the most critical 
period of turkey raising is at the very beginning, as the greatest 
losses are experienced between the time of hatching and when 



THE TURKEY RAISER'S GUIDE 



they "shoot the red" or when about quail size. The subject of 
range is one of the most important, and where the amount is 
limited a satisfactory agreement may be made whereby the 
adjoining meadows and pasture lands from the nearby farms 
mav be used as range. Instances are known where large flocks 
of turkeys have been "rented out" to help destroy grasshoppers 
and other pests of the fields that are so harmful to growing 
crops. Women are accredited with being most successful in 
the business because of their careful attention and enduring 
patience, although many young men are now being amply re- 
warded for their diligence along these lines and their methods 
are worthy of imitation. 

Making a Start in the Business. 

To those wishing to make a start in the turkey business, it 
is best to begin with a trio which is two hens and a torn. 
Purchases should be made in the fall that the proper amount of 
food may be given, and that sufficient time may be had to 
determine the health and vigor of the breeding stock, as the suc- 
cess or failure hinges almost entirely upon this one point. It is 
also important that the turkeys become accustomed to their 
surronndings before the breeding and laying season. Some are 
able to make a success with eggs by using the chicken hen as 
mothers, but this plan can not always be recommended as the 
faithful turkey hen is almost indispensible when caring for the 
young poults. 

The Four Greatest Hindrances. 

The turkey industry has four main hindrances, viz.. Animal 
and human thieves, parasites and disease. Theft may be guarded 
against my high roosts, and well lighted grounds. Turkey bells 
will usually frighten away the coyote, but have no effect upon 
the dog which is one of the turkeys' worst enemies, coming miles 
to molest and destroy. After this habit is once formed they 
never forget it and will jump high fences to reach them and kill 
dozens at a time. With proper care, disease is perhaps little 
to be feared. Parasites may be controlled and guarded against 
by the use of Persian Insect Powder, which is very effective. 
Other brands may be used and may be just as effective. Any 
insect powder should be tested before using. Insect life has no 
lungs but secures the oxygen necessary to life through the pores 
of the body. By catching insects and covering the body, if the 
powder is genuine, suffocation will result immediately. Na- 
ture's method of eradicating vermin is by the fowls wallowing 
in the dust, but damp, wet weather often prevents this, so the 
use of insect powder is often very necessary. 



THE TURKEY RAISER'S GUIDE 



Selection and Breeding 



Separate the Breeding and Market Stock. 

Turkeys that are to be used for breeding purposes should 
be separated from those to be fattened before the feeding begins. 
The very best individuals should be chosen, among the hens. 
The males for the coming season should be selected from flocks 
that will insure against inbreeding. In case the breeding stock 
becomes over fat their weight may be gradually reduced by giv- 
ing less amounts of food until a healthy condition has been 
reached and should be kept in normal flesh until the laying 
season begins ; during which time there is not much danger of 
becoming too fat. The egg contains so much fat that some 
corn should be fed during the laying season. 



The Author and His Breeding Flock (The Whites an Experiment) 

Selection of Stock. 

Regardless of the choice of breeds, the careful selection 
of the breeding stock is of greatest importance ; and the selec- 
tion of vigorous, healthy, well-matured stock should be the 
first consideration in the business of rearing the standard or 
pure bred types. The markings are another characteristic to be 
observed. But since ninety per cent of all turkeys are marketed 
for food, health and vigor should never be sacrificed for fine 
feathers. Many turkey raisers have made this serious mistake 
and as a result have lowered the vitality of their flock to such 
a degree that they readily become a prey to fatal diseases. If 



THE TURKEY RAISER'S GUIDE 



the same skill had been exercised by turkey raisers in the selec- 
tion of their breeding stock, and the attention given to their 
feed and care, the same wonderful improvement could no doubt 
be observed in their condition as is so noticeable among the 
breeders of other fowls and in the animal kingdom, when com- 
pared with their wild state. 

Turkeys are the only living thing that have not improved 
with domestication, and today they have not the health nor 
vigor so characteristic in their wild state four hundred years 
ago. On the other hand the chicken hen that probably laved no 
more than a dozen eggs during a season in her wild state has, 
through domestication, been bred to lay as many as three hun- 
dred per year. 

Recently, however, turkey raisers have been studying the 
business from a more scientific standpoint and as a result they 
may expect the now inbred, overfed, misunderstood, semi-domes- 
tic turkey to become so much improved that they will share in 
the honor other poultry now receives. And the practice of in- 
fusing wild blood into domestic flocks to gain vitality may 
aoon be done away with. 

Select Good Males. 

Taking into consideration the fact that the future flocks 
are influenced one-half by the males, great care should be exer- 
cised in their selection. Only vigorous, healthy, well-developed 
birds should be chosen, and should positively not be related to 
the flock they head. 

A male should be one year old or older. The greatest objec- 
tion to older ones being that they commonly become too heavy 
for breeding purposes. When using the older aud heavier ones 
the toe nails should be rounded off by filing, and spur stalls 
should be made of heavy canvas and fastened in place by tying 
about the leg with wire or string. This is very important and 
should not be neglected. 

The male should be carefully watched during the mating 
season. Notice if he struts about and associates freely with 
the hens. If these conditions do not exist he is useless as a 
breeder and should be disposed of and another secured in his 
place. 

A well selected male may be mated to a flock of twelve 
females, and experience has taught the writer that splendid 
results may be obtained by mating one male with as many as 
twenty-five hens. It is always a good plan, however, to be 
provided with more than one as a loss during the mating season 
is hard to replace. Occasionally a hen will not mate with one 
male, but when placed with another this difficulty is overcome. 
If using two males alternately they may be changed every other 
day but equally as good results may be obtained by changing 



THE TURKEY RAISER'S GUIDE 



but twice a week. The one not in use should be penned away 
from the view of the flock. There are exceptions where males 
do not molest each other, and in such cases they may both be 
given their freedom. 

Breeds are often crossed in order to gain the advantage of 
earlier maturity, retard the wandering nature, mating the weak 
points of one breed with the corresponding strong points of an- 
other. The offspring of such breeding should always be mark- 
eted for food and should by no means be used for breeding pur- 
poses, as the weak points that were overcome with the first 
flock will develop in their offspring. This principle of heredity 
has often been demonstrated by livestock breeding tests. 

Avoid Too Fat Breeding Stock. 

The breeding stock is more often found to be too fat than 
too thin. Turkeys, as a rule, are small eaters, specially when 
forced to hunt for their food, but if grain in quantities may 
be had they often become over fat for breeding purposes. If 
too fat they usually stand around in a sleepy condition and 
take but little exercise. It is nature's plan that turkeys find 
their feed in small quantities, and it is well to scatter their 
food over wide areas that the needed exercise which is so neces- 
sary to vitality be had regularly. It is always well to separate 
the market stock from the breeding stock as the feeding should 
be very different. The breeding stock should be kept normal 
through the winter by giving a variety of food that copies 
nature's plan as near as possible, and just enough should be 
given to keep in healthy flesh thus avoiding the danger of too 
much fat. Examine the birds occasionally for lice, fat, and 
feather development. 

Never Inbreed. 

This one mistake has been more disastrous than all other 
mistakes combined in the care of turkeys, and every prominent 
breeder will agree on this point. Have the very best breeding 
stock obtainable, and have the males and females unrelated. 
Get away from the practice of keeping the same stock year after 
year, or changing back and forth with neighbors in the same 
locality, as these practices can not do other than debilitate your 
flock. It is very much better to send many miles for breeding 
stock than take this risk of inbreeding, as it is more detrimental 
with turkeys than with any other fowl. 

Effects of Inbreeding. 

One can not dwell too much on the subject of inbreeding 
as it is without doubt the most important subject to be con- 
sidered when rearing turkeys. This fatal mistake is not dis- 
covered until the health and vigor of many flocks have deteri- 



g THE TURKEY RAISER'S GUIDE 



orated to a marked degree. In many localities, failure results 
from the practice of exchanging stock in the same neighbor- 
hood, where all the different flocks have originated from the 
same stock and the relationship is very close. And instead of 
success from much time and labor expended, many losses and 
diseases result. New blood must be introduced regularly if 
good results are to follow. It would be just as reasonable to 
expect to raise a crop of corn or a field of wheat without any 
care in the selection of seeds. 



Mating and Laying 



The Mating Season. 

The mating season begins in February and continues 
through the laying season. Since one fecundation renders fer- 
tile an entire clutch of eggs if properly completed, no unusual 
disturbances should occur. But if copulation is incomplete, an- 
other opportunity will be given and will so continue until the 
entire clutch is made fertile. At such times and under such 
conditions the absolute need of strong vigorous males is em- 
phasized, if a strong germed clutch of eggs is to be expected. 

The Laying Season. 

The laying season usually begins near the middle of March 
in central United States, but is greatly influenced by weather 
conditions. Nature has wisely provided that no eggs be lost 
by unseasonable weather. It is said the wild turkey will lay 
twenty-five or thirty eggs before wanting to set. They are 
smaller and less flecked than eggs of the domesticated turkey. 
The domesticated turkey eggs vary in size, shape and number 
according to the size and age of the hen. The younger hens 
laying the greatest number, but the older hen's eggs are much 
larger. 

Age of Laying Hens. 

When there is an opportunity for choice between the older 
or younger hens, it is always wise to select the former as they 
are more vigorous, produce larger and stronger eggs and are 
more successful with the young poults. Any age between two 
years and five may be selected as breeding stock, if well devel- 
oped and healthy. Care must be taken in the feeding of the 
older hens as they may become too fat. A less amount of food 
is required after complete development. The younger hens 
require more feed while they are yet growing. 



THE TURKEY RAISER'S GUIDE 



Gathering the Eggs. 

The eggs should be gathered daily to avoid losses from 
weather conditions or destruction by animals or crows. A nest 
egg should replace the turkey egg when removed from the nest, 
and precaution taken that no egg comes in contact with per- 
spiring hands, grease, salt or chemicals of any kind. The eggs 
should be marked with the date of laying, and handled to avoid 
jarring as much as possible. In order to follow the above direc- 
tions, nests miust be provided and securely located. 

The Number of Eggs in a Laying. 

The number of eggs each hen will lay depends very much 
on their care. With proper food and exercise and allowing no 
accumulation of eggs in the nest, between twenty and twenty- 
five eggs may be expected the first laying, and usually fifteen 
or twenty the second. If the laying period should continue 




.#. 



'^ 



The Self-Sustaining Foragers in a Proper Ranging Order 

longer, weather conditions, especially heat, is very detrimental 
to the young poults and the chigger, which at this season of the 
year is so abundant, is almost as destructive as lice. It is also 
well that the hatches be as near the same time as possible as 
equality in age and size, not only lessens the amount of care 
required, but insures against losses from the strong overcoming 
the weak as would be seen with very early hatches and those 
hatched late. 

The Fertility of the Egg. 

The question concerning fertility of eggs is often asked, 
and may be answered by saying that every egg of a clutch is 
equally fertile whether there are 15 or 25, save perhaps the first 
or last of a clutch, which is free from specks with rather soft 
shells which are easily broken, or they may be undeveloped. 



IQ THE TU RKEY RAISER'S GUIDE 

Such eggs should be set together and not with the other eggs 
to avoid the trouble caused by breaking. 

The turkey hen will usually lay two days and miss one 
until near the end of the laying season, when they lay every 
day and will remain on the nest a much longer period. The 
last eggs are usually smaller than those which are laid earlier. 

Nests 

^ Hiding Out Nests. 

Although the turkey has been under domestication four 
hundred years, the wild nature still asserts itself at the begin- 
ning of the laying season and if allowed to follow natural in- 
clinations will wander far from home at times. Many breeders 
have experienced splendid results from allowing the hen to 
locate and make her own nest, but the great danger of distur- 
bance renders this plan not always advisable. 

Preparing and Locating Nests. 

During the last of February and first of March nests 
should be made and placed in protected places, in the path of 
the every-day range of the flock, at least ten days before the lay- 
ing season begins. Nothing better can be obtained than barrels 
free from salt, layed on the side and securely fastened and 
straw or leaves placed within for nest material. If placed away 
from other fowls and protected from the strong w^inds the same 
nests may be used for hatching. Nests may be grouped or 
placed farther apart. The hens may be attracted to their loca- 
tion by scattering feed near them. And after learning the 
location the greater per cent will voluntarily choose a nest that 
proves satisfactory. 

Barrels Make the Best Nests. 

There can be nothing obtained more suitable or safe for 
nests than apple or confectionary barrels. They may be pur- 
chased for five or ten cents each and will last through an entire 
season of laying and hatching. The depth of the barrel affords 
a degree of seclusion the turkey enjoys, and protects the eggs 
from the sun, rain and wind. New barrels should be procured 
each year if possible, so they may be free from vermin and 
disease, which is always an item of great importance. A hole 
through the barrel beneath the nest allows any water to escape 
which might otherwise accumulate and destroy the eggs. 

Properly Built Nests. 

It is very important that a proper nest should be built, 
when he consider the value and cost of the eggs at setting time. 
Also during the incubating period^ the success of the hatch de- 



THE TURKEY RAISER'S GUIDE 



11 



pends entirely upon the care of the hen and her care of the 
eggs. Desirable nests may be made of the following material 
in the following wa.y. The nest shonld be constructed of coarse 
material such as weeds or coarse hay, and be made the desired 
shape with the outer edge sufficiently high to keep the 
eggs near the center of the nest is all that is necessary. The 
nesting material should then be pounded with a brick so as to 
thoroughly settle it. The nest is then ready to be lined with 
either fine chopped hay, chaff or leaves. This requires about 
a gallon to each nest. Such fine hay is often found in the 
mangers of barns. Beware of vermin in u^ng this. A nest 
when made by this method will provide a proper amount of 
moisture and air, also prevent the breaking of eggs by ingress 
and egress of the hen during the laying or hatching period. 
Always be sure the hen is sitting good before placing valuable 
eggs under her as the chances for success or failure are often 
decided here. Hens that are used for the purpose of incubating 
eggs should be set a day or two prior to placing the turkey eggs 
in the nest. By so doing many broken eggs are avoided and 
better hatches obtained. Setting hens should not be disturbed 
during the first three days when the eggs are beginning to 
incubate. 







^2 THE TURKEY R AISER'S GUIDE 

Care of Eggs and Hatching 

Properly Packed Eggs. 

Those engaged in the sale of turkey eggs should use every 
precaution in properly packing and shipping that every egg may 
reach its destination in good condition. A small oak basket 
with a stationary handle is best as this will prevent any weight 
from above. The basket should be heavily lined throughout 
with excelsior. Each egg should be wrapped separately first 
with paper then with a covering of excelsior. Place firmly in 
the basket, covering with a coating of excelsior, using enough 
to prevent jarring. A paste board covering may then be used, 
and over all a piece of white muslin may be stretched which will 
prevent any moving about. The words, "These Eggs for Hatch- 
ing," should be plainly written on the muslin. Also the name 
and address of the purchaser so there may be no delay in send- 
ing. When packed and addressed in this way eggs may be sent 
very great distances without danger of injury. Notice should 
be sent in advance of the shipments that purchasers might 
know when they may expect their consignment. It is not neces- 
sary for eggs to rest but a few hours after shipment ; they are 
then ready for immediate incubation. If during transit a shell 
should become cracked and the membrane remain uninjured, 
a stamp or strip of paper may be pasted over the broken part 
of the shell and it will then incubate properly. A turkey egg 
should not be judged by the flecks as they may be washed off 
quite readily when the eggs are fresh. The fertility of the eggs 
may be judged after a period of incubation. An infertile egg 
will have the same general appearance after incubation as a 
fresh egg, and will not rot during the process. 

Care of the Eggs. 

Turkey eggs may be kept as long as two weeks without in- 
jurious effects, if carefully packed in bran, the small end turned 
downward and placed in a closed box so that they may be 
turned every day or two by resting the box on the different 
sides. Turn carefully allowing no sudden jar and keep in an 
even temperature. Eggs not set until April prevent losses from 
the early spring rains, also from the low temperatures that 
often occurs during this month. The insect life so necessary to 
the growth of young turkeys is never abundant until after'^the 
cold winds and rains of the early springtime have passed. 

The Incubation of Eggs. 

An incubator or chicken hen will hatch the eggs equally as 
well as a turkey hen. If placed under a chicken hen, eggs will 
hatch one day earlier as the temperature of the chicken hen 



THE TURKEY RAISER'S GUIDE 13 

ranges from one-half to a degree higher than the turkey hen 
during incubation. Fresh turkey eggs if set under a chicken 
hen will hatch in 27 days. If given a turkey hen the time re- 
quired will be 28 days, and eggs two weeks old or older requires 
29 days. It is always the better plan for the little poults to be 
cared for by the turkey hen as they understand their every need. 

Number of Eggs for a Setting. 

An average sized chicken hen will be able to properly care 
for at least ten eggs if her nest is well located and carefully 
arranged. Turkey eggs are seldom infertile and often every egg 
of a setting will hatch. 

An average sized turkey hen will safely cover 16 or 18 
eggs. Care should be taken that eggs are not crowded, as they 
often become broken under such a condition. If eggs are broken 
al! others should be taken from the nest and thoroughly washed. 
It is not uncommon for a turkey hen to remain for two long a 
period upon her nest; sometimes not leaving it oftener than 
four or five times during the four weeks unless forced to do so. 
In such cases they should be gently removed, fed and watered 
and returned to the eggs before the eggs become cold. 

The Hatching Shed. 

When eggs are to be incubated in large numbers with either 
chicken or turkey hens a hatching shed should be provided and 
should be located away from all disturbances of the barnyard 
and should be absolutely free from vermin. A shed 16 by 20 
feet and high enough in which to stand is sufficiently large to 
accommodate 35 turkey hens covering 600 eggs. This shed 
should have a water proof covering and later in the season may 
be used as a storm shed. The nests should be made within 
barrels, laid side by side around the shed, the open end of the 
barrel being toward the center. The barrel should be securely 
fastened so that there may be no jarring during incubation. 
Nest eggs may be used until the hen becomes accustomed to 
lier nest, after which time they may be given the eggs for hatch- 
ing. It is well to close the nests that feeding and watering may 
be done at the discretion of the owner. Only a few should be 
cared for at a time. They will soon be able to return to their 
own nests without directions. Hens should be fed every other 
day by placing the food and water in the center of the shed. If 
the hens do not show any inclination to leave their nest volun- 
tarily, they may be gently lifted from their nests and fed and 
watered. It is well to remain in the shed at this time and 
examine for broken or dirty eggs, and if any are found, all the 
others should be washed in blood warm water and the nest made 
clean and fresh. Provisions should always be made before 
hand for such emergencies to avoid unnecessary delay. Never 



14 THE TURKE Y RAISER'S GUIDE 

allow the hen to leave the nest while hatching if it can be 
avoided. Remove the little poults and shells during hatching 
unless the hen should become frightened. Moistened shorts is 
the best food for the setting hen, during hatching. Yards may 
be placed about the shed in which to confine the young until 
they may safely be given range. 

Incubators and Brooders. 

Incubators may be successfully used for hatching purposes, 
but it requires the care of the mother turkey to successfully 
rear the flock, and for this reason incubators are seldom used. 
Brooders are not a success since exercise is so necessary to the 
growth and well-being of a young turkey. However they may 
be very useful should a flock become suddenly chilled. 

The Second Brood. 

It often happens that turkey hens give up their first flock, 
lay, hatch and rear a second brood. This brood seldom gets 
large enough for winter roasts, but may be marketed as broil- 
ers. The hen seldom leaves her brood until they have become 
large enough to care for themselves or being cared for by an- 
other hen. 

In deserting a brood the hen may fly or run away, sneak 
off or sit perfectly still wliilp her young are following or calling 
her. At such a time it is very interesting to study their nature, 
as their sadden disappearance is often mystifying. A count 
may be made one moment and every turkey there, while in only 
a few moments several may liave entirely disappeared and with- 
out any notice. A turkey hen may lay a number of eggs with- 
out leaving her flock, especially if her nest is discovered and 
eggs removed. 

Conquering the Egg Thief. 

Some animals of the fields and fowls of the air are egg 
thieves and their capture is almost impossible. However the 
following plan of control has proven very successful. Make a 
small hole through the shell of an egg large enough that a few 
grains of strychnine may be put within the egg; cover the open- 
ing with a piece of paper and place where the thief will be sure 
to get it. Great care must be exercised in using this plan that 
no domestic fowl or animal be destroyed by it. 



THE TURKEY RAISER'S GUIDE 15 



Feeding and Care of Poults 

Care of the Young. 

Many thin-s must be seriously considered in caring for the 
youn^ poults. Jn order of importance the subject of food comes 
irs'^ Nourishing food giyen ^^egularly pi;otection from W 
ness pure fresh water, ample shade and ^l^elte^s that will pro- 
te^^from hail, rain, wind and dust storms. Weather conditions 
should govern the amount of food to be given and a greater 
amount should be giyen following a storm. Sheds should al- 
ways be proyided to protect against storms. 

Many are successful when choosing their breeding stock 
and She incubation of eggs, who utterly fail m the care of 
?he yo inc^. Different climate and different surroundings bring 
about such different results that no definite rules can be ^^a^ 
that will apply in all cases. Success is more sure if the season 
be dry but^with proper protection and careful feeding, turkeys 
may be reared successfully during a rainy season. Young poults 
have many enemies, among wild and domestic animals, crows 
hawks and parasites, but the greatest losses are sustained 
through improper feeding. If you were ^^/f^T"^^^^.^^^^ 
twenty breeders, by comparison you would find a wide ditfer 
ence of opinion as no two use the same methods, yet they would 
tell you to follow nature's plan as near as possible. Cooked 
food' should neyer be giyen young turkeys. They may survive 
for a time but bad results will surely follow sooner or later. 
Study food conditions that made possible the flocks of thous- 
ands'before man began the various experiments; that have so 
demoralized original conditions. One food that can be safely 
recommended that has stood the test is as folows : With three 
es-,-s well beaten mix one pint of rolled oats. This mixture to 
be o-iven for several feeds. Then the food should be m the pro- 
portion of two eggs to a pint of the oats. No cereal is more 
nutritious or more suitable for turks than hulled oats. Kange 
and weather conditions should govern the amount of food given 
but it is always safe to give just a little less than they might 
consume. Never so much that any may be left to sour or other- 
wise become unfit for food. Cured" and chopped onion may be 
added occasionally to give variety. This is all the food young 
poults need for their growth and development. And if not over- 
fed, will take the needed exercise which is so necessary to tneir 
vitality. 

Teaching the Poults to Eat. 

Instinct has taught the poult to look to nature for its food, 
which it finds in insects, seeds and blades of grass. So the 
young turkey must be taught to eat from off the ground, which 



IQ TH E TURKEY RAISER'S GUIDE 

usually requires three or four days. Scatter the food upon a 
clean open plat so their attention may be easily attracted or the 
food may be placed on clean boards. If only a few are being 
cared for they mav be fed from the hand, but this does not in 
sure equal amounts for all so it isn't advisable only when in 
close confinement. 

The Poult at Quail Size. 

The poults do not make much growth during the first 
days, and it is during this period the weaker ones may die if 
special care is not given. After the poult has reached the size 
of the quail, the most dangerous period from losses has been 
passed. About this time the feathers begin to grow rapidly 
covering the back and sides and thus protecting the body from 
dampness and cold. Immediately after this period they become 
more vigorous and the beads begin to form and grow about the 
neck, sometimes termed '^shooting the red." The little turk is 
becoming quite observant, and will see the birds of the air, 
notice animals about them and sudden noises attract them. At 
this stage they are beginning to try to gobble and are widening 
their range. The food can now be changed to a variety of good, 
sound grains, such as hulled, clipped or scalded oats, wheat and 
corn that has been cracked. If the flock were all of one age or 
size this changing condition would be very noticeable. 

Cause of Bowel Trouble. 

Too much feed or cold, damp weather may cause bowel 
trouble, but quite often this condition is brought about by 
greasy foods or spoiled eggs. Sand or grit should be kept con- 
stantly before the flock, but should not be mixed with the food. 
Very rich grain such as millet seed should be fed very sparingly 
or bowel trouble may be the result. 

Coops. 

No coop should be used unless yards or lots cannot be 
provided in which to confine the mother turkey and her brood 
or time can not be taken to go to the fields where they range 
for the extra feed which they require. 

A coop which may be used if necessary is made of lath, 
30 inches high, and the length and width to measure each way 
the length of a lath and so spaced as to allow the poults to pass 
out and in at will. This coop should be placed over the nest 
previous to the hatching period so the hen will become so accus- 
tomed to it that she will not try to gain her freedom imme- 
diately following or before the hatch is completed. The top of 
this coop should be water proof, and the coop moved every day 
to a fresh grass covered spot. If coops are used they should be 
thoroughly disinfected each season at least a week before using. 



THE TURKEY RAISER'S GUIDE 17 



If «reat flocks are reared each year the yarding system ex- 
plained below is the one most used and the only system to be 
recommended. 

Yards or Coops? 

Experience has proven that yards are far superior to 
coops in caring for young poults. Coops require so much ^tten- 
Hon to preven't disease. They must be disinfected and moved 
re^ularlv and it a large flock is being raised the extra work 
^q;ed would become a burden. A yard that will be ^uff>cient 
for -several hundred may be made to enclose the hatching shed 
and shouW be made about 5 rods square. This will require a 
20 rod spool of fence wire and should be 5 feet high. If no 
Mtural shade may be had this shed enclosed may serve the 
purposl of shadi/g the turkeys during the hot season or a 
shelter from destructive storms. No "^.^''^^'^F'' """if 1'^? ? 
remiired in driving the hen and her brood into the shed if 
Ihe same hens are given the flocks that hatched the eggs withm 
the shed. 

The Necessity of a Shade. 

As the turkey is a bird of the forest a shade is very 
necessary for their protection. If no natural shade is provided 
an a^tifkial shade should be substituted and if properly ar- 
ranged will prove sufficient. The midday sun if extreme will 
cause sunstroke, which of course is very injurious. A ther- 
mometer placed upon the ground during the 1^^^*^ , ,«f ,«,^^, ^^^^^^^^ 
re<-isters 112 dei^rees F. and the temperature of the turkey is 
Lss than 100 decrees, so we plainly see what disastrous results 
may follow the lack of shade. A poult overcome .by heat 
droops its wings and slowly moves about very closely imitating 
a poult infected with vermin. 

Pulling Wing Feathers. 

Prominent turkey breeders advocate removing the wing 
feathers, also the ''horn," that the vitality of the poult may 
be increased. The practice is rather a cruel one and is not at 
all n'-cessarv If raw egg which contains the necessary nour- 
ishment be given in sufficient quantity at this particular time, 
the vitality will not decrease. 

Pepper a Food and Salt a Poison. 

Only few turkev breeders realize the grave danger occa- 
sioned by feeding salt. Although it may not prove fatal in all 
cases it is very much better that none be allowed about the food^ 
The quail, canary and turkey are alike in this respect and if 
salt be added to the food the result is almost sure to be destruc- 
tive Pepper when fed on damp chilly mornings in moderate 



18 



THE TURKEY RAISER'S GUIDE 



amounts mixed with the food is quite stimulating. When 
young poults show signs of bowel trouble it may be used very 
effectively at that time. ^Most of the plant food, as sour dock, 
pepper grass, wild onion, and dandelion leaves have a, distinct 
peppery flavor and as these plants are so eagerly sought for by 
the flocks, we may readily understand that their nature de- 
mands such a food. 




Miss Belle— Note Her Weight and Proper Bell Adjustment 



Use of the Bell. 

The turkey bell may be used at all times but is less needed 
when the flock has a herder. But every flock without an attend 
ant should have the bells as they jare a great protection from 
many of the common enemies. 

Breeders who have used bells many years report but few 
losses from ordinary causes. Dogs, however are not disturbed 
by bells and so they will prove no protection from them. Tur- 
ke3^s may safely roost among the stock and be unmolested if 
the little bells may be heard. No thief would be so bold as to 
attempt to carry away a single prize, as the least disturbance 
from without would cause the ringing of many bells as turkeys 
are easily disturbed and as suggested if a number are used, 
they could be heard a considerable distance at such a time. The 
careful adjustment of the bell is quite necessary to avoid being 
lost. Strap the bell about the neck so that it mav not be 



THE TURKEY RAISER'S GUIDE 



19 



slipped over the liead, but not so tight the fowl will become 
choked. After the proper adjustment is made the buckle should 
be securely tied so that it may not be picked or pulled loose. 
The bells weigh but three ounces and the turkeys very soon 
become accustomed to them. They should be in use before the 
laying season begins to avoid breaking eggs while becoming 
familiar with them. Hens will readily give up the habit of 
setting if forced to wear a bell and young poults are more easily 
.kept together if the mother wears a bell as they readily become 
accustomed to its sound. Bells may be purchased of any hard- 
ware store, or a mail order liouse for fl.OO per dozen and only 
those with hanging tappers should be used, as those encased 
within an oval ball can be heard but a very short distance and 
are of very little value. 

Finding the Last Turkeys. 

It is not unusual for a mother turkey and the flock to 
escape from the herder and wander away when much time and 
energy may be required before they may again be located, unless 
they have had some particular training. If the habit of talking 
to a flock while feeding has been followed, one may always 
expect a ready response from both the mother and her brood, if 
they are within hearins: distance. They may also be trained to 

if they are early taught the habit. 



come at the call of tlie bell 




A Successful Storm Shed for Winter and Summer 

Before and During Storm Periods. 

An approaching storm should be the signal for feeding all 
young turkeys regardless of how they may be sheltered during 
the storm. Usually poults are left to be cared for by the 
mother turkey and if either she or her young are hungry they 



20 TH E TURKEY RAISER'S GUIDE 

may continue to wander about in search of food and from the 
exposure many losses are experienced. Be sure the mother tur- 
key is as regularly fed as her young as the same serious results 
will follow if she is neglected/ Should the storm continue until 
nightfall it is well to make provision for feeding, as nature 
requires a fall crop at nights. Protect young poults from 
drizzling rains and wet grasses as both are very destructive. 
Turkeys will often follow the streams after heavy rains in 
search of insects and may become lost if not carefully watched. 

Protection From Dew. 

When turkey raising is carried on extensively, coops or 
closed buildings are almost impossible, and will be a loss of time 
and material to construct them ; and the yarding system is all 
that is necessary for their protection from dew. Always feed 
young turkeys early in the morning and then they will not care 
to wander about until the chill of the morning air is gone and 
the dew has evaporated. The effect of dampness is not so 
destructive as many are inclined to believe. The sheds that are 
used during severe storms may be used to protect from dew or 
damp weather. 

Make War on Parasites. 

Disease is no more destructive to little poults than to 
become a prey to parasites. All poultry raisers will readily 
agree with this statement. Poultry men should make every 
effort to destroy all parasitic life before the breeding and laying 
season begins. Carefully examine each one of the breeding 
stock about the head, body and wings and thoroughly treat each 
one if any lice should be found. Head lice differ quite mater- 
ially from body and wing lice and should be destroyed by a 
different method. If about the head, cream, lard or sweet oil 
may be used effectively, while lice about the body may be exter- 
minated by the use of insect powder. It is well to remember 
vermin may be found about the eyes, mouth and vent in search 
of moisture and may be destroyed about these places by the use 
of a small amount of grease or blue ointmentj' After the breed- 
ing stock has been freed of vermin, care should be taken that 
they do not roost among the other fowls at any time during 
the laying season, as a guard against the nest becoming infested 
and thus lessen the danger of the young poults being infested 
at the hatching time. Setting hens should never be dusted with 
powder as they may not properly care for their eggs and there 
is also the possibility of destroying the germ of the egg either 
during the period of incubation or at the hatching time. In 
examining poults for vermin look first about the long feathers 
of the wings as they may often be found there when not found 
elsewhere about the body. Head lice are hard to discover as 



THE TURKEY RAISER'S GUIDE 21 

thej are so near the color of the feathers. Persian insect pow- 
der is one of the leading brands and one that is highly recom- 
mended as it contains neither lime or sulphur, both of which 
are very detrimental to growing fowls. 

The Male's Future Possibilities. 

Many turkey breeders have reported excellent success from 
the toms' ability in brooding young poults. They have several 
advantages not common with the hen. They are much larger 
and can safely hover many more. They afford greater protec- 
tion and will never leave a poult behind. Their call can be 
heard for a much greater distance and if brooding young poults 
will never fight the young or attempt to destroy the eggs. It is 
necessary many times at this season of the year to confine the 
males in pens that they may not be so destructive. It is a 
common belief that the hens first learned to conceal their nests 
through fear of the males. Toms may be trained to set and 
hatch and care for the young in the ordinary manner. The 
nest should be darkened and should have within it several china 
nest eggs and if placed in a somewhat warmer atmosphere will 
altogether hasten broodiness. After this is accomplished a few 
eggs may be given him that will incubate in a few days. Then 
he is ready to care for a large flock. 

Equal Feeding. 

Often the mistake is made when approaching a flock of 
little poults that the feeder will feed the first ones that meet 
him and the little ^^eak ones that are not sw strong and need 
the feed most seldom get their share. The successful feeder is 
an equal feeder, and after the flock has been equally fed, beware 
in leaving them that some of them do not bcome lost in follow- 
ing after the caretaker. 



"Turkey Raising Pays' 



22 THE TURKEY RAISER'S GUIDE 

Range and Flock Control 

Range Very Important. 

Turkey raisers or those contemplating the business should 
first consider the subject of range on the basis of one turkey 
per acre. Having sufficient range they may be yarded success- 
fully for short periods of time, provided they are furnished 
proper food and have sufficient exercise. Much yarding requires 
skill to keep the flock healthy, and the profits are usually 
greatly reduced under such conditions. The greatest profit is 
realized when abundant range is provided over which they may 
roam at will and gather grains, insects and other food to their 
own liking. Under such conditions the cost of keeping is 
practically reduced to a minimum and the exercise required is 
as necessary as the food they obtain. 

What Constitutes a Range. 

The farm, ranch, in fact any part of the premises over 
which they may be allowed to wander may be classed as range. 
During the early season when the poults are young a pasture 
of short grass affords the best accommodations, and they should 
be kept in such a place until they acquire age and vitality. How 
this may easily be done is later explained. An acre is sufficient 
range for as many as fifteen poults while young, and if proper 
food is provided, will be ample space until the time when the 
young lurks begin to be restless and wander away from their 
pasture during the day. By this time the small grain fields 
are usually ready to harvest and they are now large enough to 
go among tlui stubble and pick up the shattered seeds without 
danger of becoming lost or being injured by the moisture from 
the vegetation. The stubble fields in connection with the short 
grass pasture usually provide sufficient food until the grass 
and weed seeds begin to ripen in the fields of larger grains, and 
from this time on they grow very rapidly as they may wander 
unrestrained for the foods that insure perfect health and vig- 
orous development for any turkey. 

Herding Turkeys. 

Probably but few realize turkeys can be successfully herded 
and driven the same as cattle or sheep. Some may also think 
it is a great task, but the reverse is true when a grower wants 
to engage in turkey raising extensively and has not the advant- 
ages of fenced-in premises. By herding the flock they can be 
kept on premises at the herdsman's will and thus avoid their 
falling victims to their many enemies during the absence of the 
attendant. Herding also keeps them from tresspassing on for- 



THE TURKEY RAISER'S GUIDE 23 

bidden ground or places where they may do damage. A few of 
the many advantages gained by herding are: Keeping from 
stagnant water. ])rotection from predatory birds and animal 
enemies, keeping them from getting separated and driving them 
to shelter before storms. There are many advantages gained by 
hiring a herdsman employed where there are flocks varying in 
numbers from 200 np. Any boy can do this work providing he 
will make a study of the flock, for in herding the flock is en- 
tirely under the herdsman's care as to their wants such as 
water, rest, range and shade. When the herded flock shows a 
tendency for any of these privileges it should be provided, with 
the exception of feed which rests wholly with the attendant and 
should be given according to conditions. The herded flock 
should be fed each morning and evening and oftener during 
stormy period. My herdsmen talk to the poults which I advo- 
cate as nothing is more important in attending to large flocks. 
Turkeys will readily put all their confidence in a good herds- 
man, which he should secure to properly manage the flock at 
exciting times which occasionally occur. At such times the 
tone of his voice will immediately still them. 

Pointers for the Herdsmen. 

Herding turkeys does not require the services of a horse, 
although one may be used successfully. No very great effort 
is required in training and their habits soon become fixed. 
Their search for food begins early in the morning and their 
appetites are usually satisfied before the extreme heat of the 
day. which in this climate is two or three hours at noon-time. 
During this time the entire flock should be in the shade of the 
trees or in a prepared shade, after which time they will again 
go to the fields and remain until roosting time. Young poults 
often show an inclination to roost upon twigs of trees or little 
perches, but this should not be allowed until the breast bone 
has hardened so there will be no deformity. Until the caruncles 
form about the head, or until about ten weeks old, there can be 
no better protection thnn under the spread of the mother's wing. 

Turkeys may be herded at any age or in large or small 
flocks. However not more than 500 should be given to one at- 
tendant. When 1000 or more are raised they should be divided 
according to size as there are usually two Very distinct sizes. 
Each flock should have a separate herdsman, whose chief duty 
is guarding the hens as the young will always return to the 
mother although they may at times wander far away. Chang- 
ing the range each day is quite necessary that there may be no 
scarcity of insect life. 

Insect Pests as a Turkey Food. 

Turkeys will eat the chinch bugs from corn, worms from 
cabbage, grasshoppers, tomato worms, in fact any crop-destroy- 



24 



THE TURKEY RAISER'S GUIDE 



ing pest, and may be herded in the fields for this purpose with 
profitable results. But when being used for this purpose no 
feed should be given them before entering the fields. Turkeys 
as pest destroyers are worth more to the farmer than the market 
value received for them when being sold, and this important 
factor is fast being recognized by both agriculturist and horti- 
culturist. 

Controlling the Flock by Talking. 

The time to make talking effective with turkeys is when 
giving them feed. If kindly treated they will readily respond 
to the voice of those in charge, after becoming accustomed to 
being called. And if frightened or molested in any way will 
run or fly to a herder for his protection, or may sit under his 
umbrella as he watches their wanderings. The ability to con- 
trol in this way is never more appreciated than when a large 
flock of hundreds become frightened and begin to fly and the 
noise of many wings like that of distant thunder can be heard 
in every direction. Or in the night time when the passerby will 
frighteo them or other disturbing conditions arise, then if this 
art is successfully understood and practiced, serious injuries 
and possibly losses may be avoided. 




THE TURKEY RAISER'S GUIDE 



25 



Feeding Turkeys 



study the Turkey's Nature. 

To get the best results one must study the turkey's nature 
in its wild state and follow as nearly as possible nature's plan 
in feeding and breeding, that healthy, vigorous stock may be 
the result. Berries, insects, seeds and grass, gathered here and 
there in small quantities constituted nature's food. So with 
young poults, food should be given often and in small amounts. 
Sloppv food should never be given, but feeds may be moistened, 
slio-htiv with sweet milk, egg or water. If raising large flock 




Showing How Easily a Bran Hopper Is Made 

Which require great quantities, meat scraps may be used as a 
substitute for eggs. Meat scraps should always be used with 
other food and fothing is better than rolled or steel cut oats 
moistened with sweet milk or water. Chopped onion is also a 
fine food for turkeys. 

Clean, Pure Food a Requirement. 

There are no fowls whose habits are more cleanly than the 
turkev and no food is ever eaten that is not pure and good 
unless neglect forces them to it, because of hunger that cannot 
be satisfied otherwise. If left to their own inclination turkeys 



26 THE TURKEY RAISER'S GUIDE 



may always be found in the open fields where pure fresh water 
abound, and where berries, grass and seeds are plentiful. They 
differ from our other domestic fowls, in that they abhor dead 
carcasses, and will not as a rule partake of any decaying matter. 
Their roosting place is the tree tops where fresh air is continu- 
ous. Allow no condition to change these well-defined plans of 
nature, for if it is done loss of vitality and disease will surely 
follow. 

Bran as a Food. 

Bran is to poultry what grass is to cattle or bread is to 
man. So necessary is it to the health of fowls and the produc- 
tion of eggs that any poultry man may well afford to pay a 
fancy price for it than to try to get along without it. It aids 
in digestion, keeps fowls from becoming too fat, promotes the 
growth of feathers and is especially fine with Avhich to mix 
medicines as preventives of diseases and as stimulants to 
healtliy development, such as copperas, sulphur, charcoal, and 
sulpliide of soda. Such ingredients when mixed with bran are 
not so easily detected as when mixed with water which often 
])revents fowls from drinking sufficient. 

The bran mash should be fed from a dry bran ho})per and 
e(pially as good results will be obtained as Avhen wet mashes 
are fed, which often causes rou]). The hoppers should be self- 
feeding and the fowls should have free access to them at all 
times. When the bran is dry the fowls are unable to eat only 
a small amount at a time and will drink more water which is 
very necessary. 

The health and growth of fowls demand a variety of food. 
If grain alone is fed, fowls will gather and swallow straws 
which will cause the crop to become bound. The egg-eating 
habit may be formed from lack of variety of food, or they may 
form the habit of picking each other's combs, which may prove 
very injurious. There are many dry mash formulas which 
afford the necessary variety. The following is especially recom- 
mended: 100 pounds of bran, 25 pounds of alfalfa meal (in 
the dust), 15 pounds granulated meat meal and 5 pounds gran- 
ulated charcoal. This mixture should be thoroughly blended 
before being fed from the dry bran hopper. Alfalfa meal is a 
fine substitute for green food and may be used even in the sum- 
mer months. The bran and meat meal should be continually 
before the fowls the entire feeding season. The meat meal 
should be the brand especially prepared for poultry which is 
retailed by the packing companies at about three cents per 
pound, and should never be fed stronger than one part meat 
meal to five parts bran. If fed in greater quantities ''limber- 
neck" may be the result, or the eggs may be made unfit for food. 
The "balanced ration" is as necessary for the growth and 



THE TURKEY RAISER'S GUIDE 



development of fowls as it is for man or livestock, and no 
poultryman need expect any very great profit nnless he sup- 
plies this need. 

Oats as a Turkey Food. 

No other grain has been used that will equal oats as a 
tu-kev food. But thev should be soaked, clipped, ground or 
scalded before feeding; as the sharp points stick ^^^jd irritate 
the crop, which proves quite injurious. Any grain fed should 
be of o^ood quality and free from must. Musty food is sure 
death to a turkey as many are able to testify. 




The Feeding Trough That Excludes Chickens 

Seeds May Be Fatal. 

rnierrv and plum seeds may be fatal to turkeys if they 
become lodged in the gizzard, and cannot be ground fine a s a^ 
foods are before thev may pass through this organ. And while 
s^eds are not so harmful to the old as they are to the young, 
n is Tlwavs best to protect them from this danger Who e 
nocks havi thought tl. be diseased, .vhen -«e-ng f Ji t^^^^ 
cause alone., and it may be necessary to make a careful exam- 
ination in order to determine the trouble. 

Early Fall Feeding. 

Tt is verv important to watch the food supply as the fall 
season advances that the flock may not lose m flesh As tne 
grass and weed seed begin to fall to the ground and the insects 
disappear, more food must be supplied to insure a steady 
Soith and overcome their wanderings about tl- -^^^^^^^^^ 
at this time of vear greatly reduce the weight. Conditions toi 
feeS m^y be so arranged that there need be but little change 



2g THE TURKEY RAISER'S GUIDE 

in the diet. A small field of wheat or rye, over which the tur- 
keys may range together with the grain and meat scraps will 
insure a*^ continued^development with practically no change in 
food as far as results are concerned. If all your stock is not 
ready for the earlier market, do not regret the longer feed as 
the late sales are always best. And these better sales insures 
larger profits on the grain used. 

Cool Weather Promotes Rapid Growth. 

Turkeys that have had sufficient range with no scarcity of 
food will be fully developed by the close of the summer months, 
but at least 25 per cent more weight may be added during the 
fattening season, the quality of which may be entirely governed 
by the kinds of grains used. 

An exclusive diet of corn will produce a greater amount of 
fat and a much coarser meat. While an exclusive diet of oats 
will give a finer, more tender meat with a less amount of fat. 
But since quality and quantity are both to be desired it will 
readily be seen that a mixture of the two grains named will 
produce the required results. The very finest results are ob- 
tained when peanuts, chestnuts, celery or celery seed and ap- 
ples are used for fattening, but at such an extravagant cost that 
only the rich may afford such well-fed fowls. 

Fattening by Cramming. 

The flesh of a fowl fattened by the ''cramming process" is 
of a very fine, tender quality if the proper foods are used. A 
small crate with no room for exercise and one that is kept 
darkened will produce a quieting effect which will insure tender 
flesh. Small machines have been built which may be obtained 
for use in this feeding and which have with them explanations 
for best results. The process of cramming may be accomplished 
by mixing the foods to the consistency of mashed potato and 
fed by hand. Carefully avoid strangling or closing the wind- 
pipe and feed every time the crop becomes empty during the 
day. This plan of fattening is not recommended for those hav- 
ing great numbers, as the extra amount of gain will hardly pay 
for the extra amount of care required. 

Feeding for the Market. 

Turkeys should be large and fat as possible before being 
marketed. They should be put on ''full feed" gradually. Meat 
scraps and bran mixed in the proportion of nine parts bran and 
one of meat scraps is an excellent food for the beginning of the 
feeding period and may be made in the proportion of fifteen 
parts bran and one of meat scraps for the closing period. Char- 
coal may be fed at this time with excellent results when mixed 
with the feeds just mentioned. A green field of wheat, cabbage 



THE TURKEY RAISER'S GUIDE 29 

or apples at this time furnishes the needed variety. It is not 
necessary to confine turkeys while they are being fattened as 
they usually take no more exercise than is needed. And often 
when in confinement will lose their appetite and this condition 
will make necessary stuffing or cramming to make them ready 
for marketing. The time required to get the turkeys on full 
feed is from seven to ten days, and should be accomplished 
gradually. Whole wheat and com should be fed in connection 
with the meat scraps and bran. They should be fed two or three 
times a day just the amount they will entirely consume in a 
short time. The fattening period should continue from four to 
six weeks. Old corn is always preferable to the new as new 
corn may cause bowel trouble. The feeding period should begin 
about October first so that the turkeys are ready for the 
Thanksgiving market. If the turkeys are to be shipped to a dis- 
tant market they should be ready by November fifteenth, so 
that sufficient time may be had for dressing, packing and ship- 
ping. The best of the flock should be selected for this market 
and those remaining made ready for the Christmas or holiday 
trade." It always pays to feed well, because turkeys become 
dissatisfied and will over exercise if underfed. The amount of 
grain required to produce a pound of turkey flesh will produce 
a pound of beef, but the difference in price makes turkey feeding 
much more profitable. 



Roosting Places 

Very few turkey breeders prepare special roosting places 
for their flocks. But this should be done, and the birds taught 
to go there, until permanent habits are formed. Roosting 
promiscuously on any or all trees about the premises, upon 
buildings, implements or vehicles should never be allowed. 
Low roosts often invite thefts by being in easy reach of man 
and beast. Breaking limbs is another source of danger as a fall 
is always injurious. The droppings should be as nearly con- 
fined as m.ay be in one locality so that gathering of the same 
may be possible for the sake of sanitation as well as for the 
value they have as a fertilizer. Long poles placed from limb to 
limb in a clump of trees not less than ten feet above ground 
makes an ideal roosting place. It is seldom necessary for 
turkeys to roost within a building and should do so only during 
a storm of sleet, and ice, and when the temperature is between 
15 and 20 degrees below zero. When housed, the building 
should be clean, well ventilated and without drafts. A shed 
with an open south front is most preferable. No other fowls 
should ever be housed with turkeys, as their habits are so very 
different. 



30 



THE TURKEY RAISER'S GUIDE 





The Way Turkeys Do, and Should Use the Hen House 



Preventing Disease 

The most successful turkey breeders are those who use pre- 
ventatives rather than try to control or cure diseases. There 
are many conditions that if carefully observed will aid greatly 
in the prevention of diseases. First of all, sanitary grounds 
and roosts properly located, plenty of good wholesome food 
and i)ure, fresh water. The food should be placed on clean 
boards or fresh, clean ground. It is well to feed turkeys in 
the fields removed from the other fowls of the farm, and in this 
Avay they are encouraged to remain away from the other flocks 
that might be diseased. Feed regularly and protect from 
storms; furnish grit or coarse sand at all times. Watch the 
flock carefully for any signs of ill health and isolate any one 
thjit may be sick as a protection to your other fowls. Separate 
the small and weaker poults from the strong and hardier ones 
as a protection to both. Use vigorous breeding stock and avoid 
inbreeding as it weakens the vitality which renders the poults 
more liable to disease. Copperas and charcoal as preventatives, 
sulphide of soda as a blood purifier, and lime and carbolic acid 
as disinfectants, are all successfully used. Try to discover the 
cause of every death for by knowing the trouble you may pre- 
vent further spread of the disease. 

The Fatal Disease of Blackhead. 

Blackhead in a flock of turkeys is more destructive and un- 
manageable than cholera with hogs or fever with cattle. If 



THE TURKEY RAISER'S GUIDE 31 

this disease could be completely eradicated, the breeding of 
turkeys would soon be the most popular as well as the most 
extensive of all the fowls. Thousands of dollars have been 
spent tryini^ to find absolute preventatives and cures for this 
disease but so far none have been found that are perfectly reli- 
able. This is a disease affecting the intestines "and liver, though 
originating in the blend guts or cecum between the large and 
small intestines. The inflamation of the cecum is taken up by 
the blood and carried to the liver. This disease is supposed 
to be common among chickens but not destructive as with 
turkeys, especially young })Oults. For this reason chickens and 
turkeys should be fed separately. Poults will contract the 
disease at any age, or when fully matured, but it is most com- 
mon among the younger turkeys. It is known that the disease 
is very slow in develo|)ing in many cases, and fowls may be af- 
fected for many months and still live. 

The dead bodiew should be burned immediately that the 
healthy fowls may not come in contact with them in any way 
as they fight and pick the dead carcass which is sure to' cause 
immediate development and an early death — many times within 
25 days. Healthy, vigorous flocks do not readily become af- 
fected. In some instances the disease will remain in the system 
of apparently healthy turkeys and will not make it appearance 
until subjected to unfavorable conditions, exposure, overfeeding 
or badly ventilated houses. In this way the premises are con- 
tinually being reinfected and for this reason it is sometimes 
necessary to dispose of an entire flock and discontinue the busi- 
ness for two or three years or until every trace of the disease is 
destroyed. 

SYMPTOMS OF BLACKHEAD. 

The external symptoms of blackhead are loss of appetite, 
the droppings a bright yellow color, the wing feathers droop, a 
decidedly dull, sleepy appearance is very noticeable and in most 
cases a discoloration of the head occurs before death. If is 
from the last named condition the disease gets the name black- 
head. The feathers appear ruffled and the turkeys affected will 
refuse to graze with the remainder of the flock and show a 
decided weakness. These symptoms are usually manifest before 
death. If the disease is in a chronic form the fowl will present 
an appearance of unthriftiness with no striking indication of 
illness. They may gradually improve but more often succumb 
after several months of chronic illness. The incubation period 
of the disease as it occurs in various fowls in a flock is indef- 
inite as it is impossible to ascertain the exact time they first 
became infected. The disease develops in many cases so very 
slowly that it is several weeks before the vitality of the fowl is 
exhausted, and this is why flocks may be diseased and the owner 
be unaware of it. The disease is most frequent in turkeys 



32 THE TURK EY RAISER'S GUIDE 

ransjing from one to four months old, and it is generally agreed 
that the older the turkey the more resistant it is to blackhead. 

PREVENTION AND CONTROL OF BLACKHEAD. 

The contagious nature of blackhead makes it necessary to 
employ prompt measures of isolation and segregation. The 
sick will contaminate houses, yards and range and the imme- 
diate removal of healthy hens and poults to clean quarters is 
essential. Affected birds should be killed and burned or buried 
immediately as they continue to intensify the existing infection. 
A common mistake in the control of infectious diseases of poul- 
try as well as other farm animals is the removal of the sick to 
isolated quarters and allowing the healthy to remain exposed 
to the infected quarters. All houses, roosting places and yards 
should be thoroughly cleaned and all accumulated refuse should 
be burned. And all places which might harbor the disease 
should be disinfected with any reliable disinfectant. 

Poultry men should make a practice of examining all 
poultry that die from an apparently unknown cause, and by so 
doing one is often able to determine the nature of the existing 
trouble. It is especially important that a thorough examina- 
tion be made when blackhead is suspected and the external 
symptoms are not pronounced. The liver and intestines are the 
two organs most affected in blackhead. If the disease exists 
marked changes from the normal conditions will be easily 
recognized. The liver will be twice its natural size and be 
covered with yellow and white spots. The intestines will be 
swollen and inflamed. Foods that are used should be soft as 
boiled rice, potatoes and sour milk should be given in liberal 
amounts. Prevention from any disease is much more easily ac- 
complished than the control or cure. The most effective medi- 
cine that may be given for this disease is common quinine in 
the form of pills. 

Roup. 

Thei'e are but few poultrymen who have not experienced 
more or less trouble from roup. The disease is contagious when 
in the chronic form and if the affected fowls are not isolated 
there is danger of an entire flock contracting the disease, and 
often become fatal if not properly treated. The disease may 
be either external or internal. The internal is most fatal, the 
swelling affects the throat, wind-pipe and digestive organs, 
when in the chronic form. In the external form the swelling is 
confined to the head and eyes. Often the eyes are swollen shut 
and the fowl practically blind. In either form the fowls may 
starve to death as they are unable to eat. 

CAUSE OF ROUP. 
Roup is caused by exposure to bad weather, cold drafts or 
becoming infected from other fowls. Or it may result from too 



THE TURKEY RAISER'S GUIDE 



33 



close confinement or too close quarters where the fowls have 
become too warm. This is especially true of turkeys. Fowls 
that roost in trees or in the open where there are no drafts sel- 
dom are afflicted with roup. 

CURE OF ROUP. 
Roup may be easily cured if taken in its earlier stages, 
before it has 'become chronic. The fowls infected should be 
placed in a box or building, and smoked moderately with smold- 
ering leather of old shoes or woollen goods. Care must be 
taken that there is not so much smoke that the fowls become 
smothered. One treatment is usualy sufficient and should con- 
tinue from 15 to 25 minutes at which time they will begin to 
throw the accumulated phlegm and may then be released. And 
will generally begin eating at once. A complete recovery may 
be hastened by adding a teaspoon of sulphide of soda to the 
drinking water. It may be necessary to open the eyes of the 
blind fowls by moistening the lids with coal oil. Burning sul- 
phur is sometimes used instead of the smoldering leather, but 
the writer prefers the latter treatment. 




Turkeys Eating Sand, the Great Necessity, 



. y Day Occurrence 



Cholera. 

The disease known as cholera is very fatal to every living 
creature that may contract it. It affects the digestive organs 
mainly, and for this reason healthful surroundings and proper 
food should always be furnished, as healthy fowls are more able 
to resist the disease when coming in contact with it. 

There are several diseases very similar to cholera and can 



34 THE TURKEY RAISER'S GUIDE 



only be distinguished from it by a careful examination of the 
germs. The disease may be spread by the purchasing of new 
fowls, by coops, by dogs, cats, rats or even by grain sacks. The 
infected' fowls should be isolated and the infected roosts and 
grounds thoroughly sprayed with a disinfectant; a constant 
watch should be kept for any new developments of the disease. 
It is very contagious especially among fat poultry. Neglect is 
nearly always responsible for the outbreak of this disease. 
SYMPTOMS OF CHOLEKA. 
The symptoms of cholera and blackhead are quite similar 
in many characteristics. The same general appearance, the 
loss of appetite, stupidness, drooping wings and a lack of energy 
when disturbed. Cholera usually causes death in a very short 
time, varying from 30 minutes to three days in the acute form. 
Cholera is usually caused from drinking stagnant water, by 
eating unhealthful food or from lack of grit. The drinking 
of stagnant water alone will cause the development of cholera. 
With a clean, healthful food and water supply and sanitary 
surroundings there need be no great fear of this fatal disease. 

Gapes in Poultry. 

Many poultry men have asked for a prevention and cure 
for the disease called gai:>es. Young poults are affected by a 
small worm which enters the windpipe and lodges there caus- 
ing the gasping for breath from which it gets the name "gapes." 
The gape worm is not prevalent in all localities, and but little 
information may be had upon the subject. The suggestion that 
"gape worms" result from eating fish worms or earth worms 
is a mistake as it is contrary to their habits as they gather 
worms and insects of all kinds from vegetation and it is possible 
in this way tliey come in contact with gape worms. 

Crop Bound. 

A turkey will sometimes eat substances that will not pass 
through the crop. This condition is known as "crop bound" 
and should not be neglected, but should be removed immedi- 
ately. This condition is due to lack of variety of the necessary 
foods ,and turkeys will then swallow long blades of straw or 
hay which will form a compact mass that will cause very ser- 
ious trouble if not removed. This may be done by giving rich 
cream or sweet oil that will dissolve the lump by the aid of the 
fingers. If this is not successful, an incision should be made 
in the top of the crop just large enough for the mass to be 
removed. Before the incision is made the crop and outer skin 
should iDe moved in opposite directions as far as may be and 
then when in natural position again the opening that has been 
made will require no stitching. To avoid this condition, bran 
should be given as food at all times. 



THE TURKEY RAISER'S GUIDE 35 



The Market Demand 

There is no doubt that the demand for the turkey as a food 
product will increase with the coming years and growing popu- 
lation. It is the only fowl that can take the place of the wild 
game that is now diininishing so rapidly. The time has gone 
by when the flying flocks of wild ducks and geese darken the 
sunlight, and the numerous prairie hen and quail of the fields 
are almost extinct in many localities, having been consumed as 
food, and so the future food supply rests with the turkey as a 
substitute. With the population so rapidly increasing there 
need be no fear of overproduction. 

The Pilgrim fathers made the turkey the most prized fowl 
for the great national Thanksgiving feasts, and for many years 
the Thanksgiving season afforded the only great demand. But 
conditions are now so changed that fine markets continue 
through the entire winter season. In the high class restaurants 
and cafes the young poult is now taking the place of the popu- 
lar ''quail on toast," and are prized very highly when prepared 
in this way. The demand even now far exceeds the supply, so 
the business from the financial standpoint is assured. The only 
question of great importance among turkey breeders should be, 
"great quantity" and good quality. This result requires care- 
ful attention as the more study applied in any industry the 
more successful will be the outcome. An education on any 
subject is not acquired in a day. So if the inexperienced makes 
mistakes in the beginning, they need not be discouraged. Such 
gentle reminders insures success in the end. 

The Demand Greatly Increases. 

The eastern states, once the gi'eatest turkey producing 
states in this country, are not now able to supply their own 
demand owing to the scourge of blackhead, the most fatal of 
all turkey diseases. In many localities the disease develops 
with each succeeding year to such an extent that the losses are 
so great there can be no profit and the business is almost aban- 
doned. This condition alone creates a greater demand through 
the central and southern states as their supply is needed for the 
eastern markets. Blackhead is not known in the south and but 
little known through tbe central states. Experiment stations 
and individuals are earnestly studying this disease for a sure 
cure or preventive. To the one making the discovery "great will 
be his reward." 

Marketing. 

There are many points for consideration when marketing 
fowls, especially turkeys, and no definite plan can be followed 
year after year as conditions are continually changing. If near 



36 T HE TURKEY RAISER'S GUIDE 

the larger towns or cities turkeys may be dressed and sold to 
individual buyers at greater profits than if sold to poultry 
firms. Localbuyers in the smaller towns may not be able to 
pay the highest prices, and in this case the large poultry firms 
of "the cities may be communicated with, and the turkeys of a 
whole community sold together, saving to the producer the com- 
mission of the local dealer which is often from four to seven 
cents a pound. Many changes have been wrought in the hand- 
ling and marketing of all kinds of fowls within the last few 
years, and usually the local markets are able to pay satisfactory 
prices, because they sell direct to the great markets of the cities. 
If turkeys are to be hauled to the markets crowding snould be 
avoided. A wagon bed properly partitioned will prevent this 
and a free circulation of air is also very necessary. If large 
flocks are to be marketed and if not at too great a distance they 
may be driven very satisfactorily and in much less time than 
would be required to haul in wagons. 

Killing and Dressing. 

Not all poultry men market their stock on foot and for 
those AAdio do not the following plans will be of interest. 

If fowls are to be kept some time after slaughter they should 
be ''dry picked." To do this easily and successfully, the fowl 
should be suspended, with the head down and both feet securely 
fastened at a height most convenient to the picker. The mouth 
should be opened and an incision made which will sever the 
arteries in the roof of the mouth and at the same time an in- 
cision made into the brain which renders the fowl insensible at 
once. If these incisions are properly made the feathers may be 
removed very easily. The fowls should be "fasted" from 
twenty to twenty-four hours just prior to killing and picking, 
and should be given no water seven hours before killing. But 
if water be given about this time the process of picking the 
feathers will be made much easier. Any one interested in this 
plan of preparing for market, should study the different pro- 
cesses by watching the work done by experts. If properly done 
it is very humane, but if not, is positively cruel. A dry picked 
fowl presents a very attractive appearance and will retain this 
appearance longer than if dressed in any other way. 

Fowls should be picked immediately after sticking or 
scalding as the feathers come much easier than after delay. 
The flesh may be made much whiter and the whole body be more 
plump by submerging immediately in cold water. Dressing 
fowls means removing the feathers only — unless otherwise 
specified. 

Packing. 

The work of packing fowls for shipment should be carefully 
done in order to secure the best prices. The fowl should be 



THE TUtlKEY RAISER'S GUIDE 37 



perfectly clean and thoroughly cooled and packed very tight. 
The material used for wrapping should be such that there will 
be no discoloration. White paper is most preferred. This 
method can be used onlv in cold weather or when shipments are 
made in refrigerator cars. When the consignments are billed 
long distances and the weather changeable the packing should 
be in ice, the fowls to be placed in tight wooden receptacles. 
When this plan is necessary the purchaser should always be 
consulted that there be no misunderstanding in regard to the 
packing. 

Cost and Profit. 

Comparatively speaking, the turkey costs less to produce 
and sell for more per pound than any meat-producing fowl 
or animal. The grains of the fields, which would be scattered 
upon the ground and lost, the many noxious weed seed, and the 
insect life which only destroy constitute the greater part of 
their food all during the growing season. Experience has proven 
that with abundant range, turkeys may be produced in central 
and southern U. S. at an actual cost of five cents per pound. 
This includes the extra feed necessary to finish for market. 
There certainly is no other live stock that costs so little and 
will sell for so great a profit to the producer. 

Improving Conditions. 

There is no doubt if study and the application of knowl- 
edge gained is continued, the time will yet come when the 
turkey will again possess the vitality they once had in their 
wild state. And the stumbling blocks of the past will prove to 
be the stepping stones of the future. The weak points are being 
emphasized in such a way that turkey raisers are able to guard 
asainst the conditions that once discouraged and mystified. It 
is~' now known that success depends almost entirely upon the 
breeding stock and for this reason the very best is none too 
good, and the first cost should be but little considered when be- 
ginning this interesting business. Many have failed who other- 
wise would have achieved success had they been in possession 
of this valuable knowledge. An absolute proof of this state- 
ment is verified by the fine specimens exhibited in the show 
rooms. 

Conclusion. 

In conclusion let me say that there is no other business in 
wbich one can engage with'so small an investment and realize 
so great a profit as in the business of rearing turkeys. While it 
requires weeks of concentrated effort each season, it never 
seems to lose its attractiveness. Visitors will travel many miles 
in order to watch a great flock of a thousand turkeys as they 
roam the meadows and fields in search of food. The actions of 



3g THE TU RKEY RAISER'S GUIDE 

such a flock are so varying because of many changing condi- 
tions happening during the course of a day, that even the unin- 
itiated never tire of watching them. 

Turkey farming must of necessity be a very healthful occu- 
pation because of the fact that the very nature of the work calls 
one to the fields, meadows, and pastures, thus insuring that the 
major part of one's time be spent out in the open — in fact one 
must live "next to nature/' constantly studying nature and 
nature's laws in order to be successful in this type of work. 



Pointed Paragraphs on Turkey Culture 

The wild nature which prompts wandering about the fields 
and roosting in trees in the open should never be discouraged 
as both are necessary to health and vigor. 

Prevent turkeys from becoming wet with the morning dew 
by feeding very esir\y or by yarding. 

Follow nature's plan in caring for your flocks and avoid 
many difficulties you otherwise may have. 

Know the location of your flock every night if you would 
be successful. 

A piisture or woodland where grass is short is the very best 
surroundings for turkey breeding. 

Texas, Missouri, Kentucky, Illinois and Iowa are the five 
great turkey producing states. Texas ranks first. 

Blackhead has rendered the production of turkeys almost 
impossible in Rhode Island and adjoining territory which was 
once the great center of the industry. 

The most healthy, vigorous, best matured, glossy feathered 
breeding stock should be chosen regardless of the variety if 
vigorous poults are to be expected. 

Two males for each flock used alternately gives the best 
results. 

A laying yard will prevent eggs from being stolen by crows 
or rodents. 

A variety of grain gives best results, but bran from a hop- 
per may be fed continually and when mixed with five per cent 
granulated charcoal gives splendid results. Turkeys in their 
wild state will follow the path of the forest fires to secure 
charcoal. 

Turkey hens make the best mothers for young poults, as 
they are more free from vermin and understand the degree of 
exercise needed. 

Young turkeys should have a variety of food which should 
contain the necessary amount of animal ingredients. This may 
be supplied by using raw eggs and granulated meat meal. 

The Bronze is the largest turkey grown and therefore re- 
quires the most food. 



THE TURKE Y RAISER'S GUIDE ^ 

Oats, corn and wheat are the best whole grain feeds, but 
weather conditions and the condition of the fowl should govern 
the amount fed. 

Turkey raising is very profitable as it requires so few ac- 
commodations in the way of buildings, etc., and so much of 
their food is usually waste. 

Turkeys cannot be successfully grown in continual con- 
finement. It is absolutely contrary to their nature and will 
prove disastrous. 

Ninety per cent of the turkeys grown are for the markets 
for food purposes, and should be healthy and vigorous. 

The m-ale of the breeding stock should reach the standard 
of his variety. 

During the months of February and March meat scraps 
should be fed the hens, as it stimulates affection for the males 
and as a result fertile eggs are assured. 

Be sure the hen is satisfied to set before giving her the eggs. 

A properly prepared nest is necessary for a good hatch. 

Removing the poults from the nest during the hatching 
period should depend on the disposition of the hen. 

The different seasons and climates require different foods. 

Corn should be fed in cold weather. Wheat and oats are 
better food in warmer weather. 

Turkeys may be raised on any soil, but red sandy or 
gravel soils are best and good drainage is always a requirement. 

Nests should be prepared and permanently located in the 
laying pens and the hens be accustomed to both before the lay- 
ing season begins. 

Poults may be easily caught by scattering feed for them 
to pick up. 

Never misrepresent your stock in order to make a sale as 
fair treatment is always the best policy. 

The male is half the future flock. ^ 

Do not allow young poults to roost on limbs, sticks or any- 
thing but smooth surfaces until they are six weeks old and their 
bones are hardened. If the breast bone becomes curved they 
cannot be marketed. 

After poults have reached the size of quails, two feeds per 
da}' is sufficient. One in the morning and one at night. 

Enlargement of liver is a result of over-feeding. 

Corn is the principal fattening food. 

Visit the nests only when laying hens are absent. 

Turkeys should be marked when first taken from the nest 
by clipping off the back toe or by puncturing the web of the foot. 

Never feed more at one time than will be eaten, as food 
left on the ground rapidly sours and is then unfit for turkeys. 

Feed bran and oyster shells to prevent soft shelled eggs. 

An absolutely perfect food has not yet been discovered. 



40 THE TURKE Y RAISER'S GUIDE 

Normal fleshed, well matured and healthy stock is best for 
breeding. 

One bushel of old corn is worth two bushels of new for 
feedinoj purposes. 

Turkeys may be easily trained to roost where provision has 
been made for them, if they are driven for two or three evenings 
to this location. 

Before making a single sale, select the breeding stock for 
the coming season. 

Females govern size. Males govern plumage and markings. 

Don't discard a good breeding hen because of age. The 
author of this book has one 13 years old. 

Do not neglect the size, shape and vitality of a flock for 
markings, as flesh counts for more than feathers. 

If over-fed, m.ature stork readily becomes too fat. 

With immature stock, extra feed develops growth. 

Turkeys are the cheapest meat produced and command the 
highest market price per pound. 

Tn purchasing breeding stock be sure that the different 
sexes are unrelated. 

Laying pens save many steps as well as chilled eggs. 

A turkey hen that has set for one week will own and care 
for a brood as well as if set for four weeks. 

A roaming turkey is a healthy one. 

Poor breeding stock means failure to any turkey raiser. 

A nest egg should be placed in the nest when removing the 
turkey e^g. 

Never allow a broody hen to remain on the nest over night 
if expected t(; lay another clutch of eggs. 

Poults should be handled only when necessary. 

Look close when examining for lice. They are very hard to 
see as they are almost the color of the flesh. 

The yolk of the e^g is held in position by ligaments, and 
heavy jarring will cause these ligaments to become broken and 
the e^:^^ will not hatch. 

Raw vooeto])les, cold boiled rice and sour milk are good for 
bowel trouble. 

Tf bran and green foods are supplied, turkeys will not be- 
come crop bound. 

The turkey bell will frighten away many of the turkey's 
enemies . 

A der.angement of the digestive system is soon noticeable in 
the droppings If yellow, cholera may be suspected. 

Make a thorough examination of every turkey that dies in 
order to ascertain the exact cause of death, as a further spread 
of disease may be prevented. 

Tf a turkey has worms, small amounts of turpentine may 
be given effectively. Feed raw potato, pumpkin seed or sage. 



THE TURKEY RAISER'S GUIDE 41 

A turkey will do!«^trt)y iiioiv insects than any other fowl. 

Bran is to poultry a\ hat hay is to stock. It is better to 
pay hit>h prices for it than do without it. 

The orasshopi)er has loni> fed upon our fields. Now let 
oui- turkeys feed upon him 

8and, shells, charcoal, onions and fresh water promote 
healthy flocks. 

One hen should be ke])t to care for the small and weak 
poults as they are sure to be killed or lost with the stronger 
ones. 

So profital)le is turkey raising that months or even years 
may be well spent in learning the business. 

Thousands of bushels of grain are lost each year in the 
grain belt for lack of turkeys to glean the fields. 

Broiled poults are now taking the place of ^'quail on toast." 

Short legged foAvls have the plumpest bodies. 

Tape worm mav be removed bv giving a small dose of "male 
fern." 

Previous to the purchase of breeding stock, which you can 
not see, obtain a few feathers from the flock, for the purpose of 
studying the markings. 

Beware of slop pails, wells, tanks or any other water recep- 
tacle into which they may fly and be drowned. 



Turkey Raising Pays" 



LIBRARY OF CONGRESS 



002 856 663 3 i 



U 



